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This is a popular sweet dessert in South Asian countries.


Ingredients for dough:
  • 1 cup of full-cream or non-fat powdered milk
  • 1/4 cup of plain flour
  • A pinch of bicarbonate soda (baking soda)
  • 2-3 tablespoons of butter or margarine
  • 1/4 cup of milk

Ingredients for syrup:
  • 1 cup + 3/4 cup sugar
  • 1 and half cup water
Other ingredients:
  • Oil (for deep frying)
Step 1 - Preparing dough:
  • Mix all the dry ingredients for dough in a bowl.
  • Add butter or margarine.
  • Lightly mix the ingredients with your fingers.
  • Add milk in small amounts to form a soft dough.
  • Knead the dough.
  • Divide the dough into small ball-shaped portions. Make sure the texture is smooth. You should be able to make about 15 to 20 balls depending on the size you like. Make sure the balls are not too big otherwise it will be hard to thoroughly cook when you deep fry the balls.

    Step 2 - Preparing sugar syrup:
    • Add water and sugar in a deep pot and bring it to the boil.
    • Then turn off the heat.

    Step 3 - Frying the balls:
    • Heat the oil in a deep pot or wok in a medium-low heat.
    • Put no more than 3-4 balls in the oil (for a small pot). Overloading the balls will result in undercooked balls.
    • It will take about 5-6 minutes to fry the balls. While frying, keep turning the balls in order to cook them evenly.
      Step 4 - Final step:
      • Take them out of the oil and put them on a paper towel to get rid of excess oil. Let them sit for a few minutes.
      • Re-heat the sugar syrup for a few minutes. Turn off the heat.
      • Drop the balls into the warm sugar syrup. The balls will expand in size. Make sure there is enough space in your pot.
      • Leave the balls in the syrup for about 25-30 minutes, turning them few times. You are now ready to serve.


       Serving suggestions:
      • You can serve it hot or in a room temperature.
      • If you want to serve it hot, you can re-heat the balls with a little bit of syrup. You can re-heat in a microwave too.
      • I personally like to eat hot gulab jamuns/ lal-mohans with cold yoghurt.


        sadaf said...
        hi, sorry for lait reply
        your gulab jamun puff up very nicely and i hope tasty too.
        but here is just a suggession if you fry on very low heat then you will get even colour.
      1. ... on August 8, 2010 at 8:27 AM  
      2. Spoon and Chopsticks said...
        @sadaf, thanks so much for getting back. Yes my gulab jamuns were quite tasty. I was happy with the result. Thanks for your suggestion about frying on a very low heat. I will attempt that next time I make gulab jamuns. Thanks a lot!!
      3. ... on August 8, 2010 at 7:57 PM  
      4. Adina said...
        I always thought this is a more complicated recipe...I am going to give it a try once I'll allow myself sweets again.
      5. ... on July 31, 2011 at 11:47 PM  
      6. Spoon and Chopsticks said...
        @Mitinita: Go for it! Follow the instructions carefully and you won't go wrong. If you have any question, feel free to email me.
      7. ... on August 1, 2011 at 12:45 PM  
      All recipes are on Petitchef

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